• Pat the chicken dry and season with salt and pepper. Add 2 teaspoons of oil to a large dutch oven and heat over medium-high heat. When hot, add chicken thighs in 2 batches. Cook until golden brown on both sides, about 5 minutes per side. Transfer to a plate and pour off the chicken juice and fat to be used later. Cook the second batch using the remaining 2 teaspoons of oil. Remove the chicken to a plate, reserving the juice and fat from the second batch. Remove the skin from the chicken and discard the skin.
• Add butter to the empty Dutch oven and when melted add carrot strips that are about ¼ inch thick, along with the diced onions and celery, season with ½ teaspoon of salt. Cook until the onions and celery have softened, about 5-7 minutes.
• Stir in flour and cook for 1 minute, then add the wine, scraping up any brown bits. Add the chicken broth, milk, thyme and bay leaves. Add the chicken to the broth and cover. Turn the heat to low and cook for an hour until the chicken is tender. A meat thermometer should be at least 170º and the chicken should easily come off the bone. Remove the Dutch oven from the heat.
• Remove the chicken to a cutting board and shred with 2 forks into bite size pieces. Skim off any fast that may have accumulated on the top of the broth. Add the chicken back to the pot and season with salt and pepper. Add parsley and bring to a simmer.

Dumplings

• Add 3 tablespoons of the reserved chicken fat to a microwave safe bowl with a cup of milk and microwave until warm, about 1 minute.
• In a medium bowl, whisk together the flour, baking powder and salt. Pour in the milk mixture mixture and stir with a wooden spoon, just until combined. Use an ice cream scooper to form golf sized balls of dough and place in the hot chicken broth. You should have about 12-15. Cover with a lid and cook over low heat for 15 minutes until they have doubled in size.